Spicy Tuna Roll* ** Recipe

Rinse the rice in a fine-mesh sieve or bowl under cold water until the water runs almost clear (about 3–4 changes). Drain.

Combine rinsed rice and 1.8 cups water in a heavy-bottomed pot with a tight-fitting lid (or rice cooker). If using stove: bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a wide shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting and fanning motions to separate grains and cool rice quickly until slightly above room temperature. Cover with a damp cloth and keep at room temperature while preparing filling (do not refrigerate).

Pat the sushi-grade tuna dry with paper towel. Finely dice into small uniform pieces for ease of rolling and texture.

In a medium bowl combine Japanese mayonnaise, Sriracha, chili oil, toasted sesame oil, soy sauce, and lime juice (if using). Stir until emulsified and smooth.

Add diced tuna, sliced scallions, toasted sesame seeds, and a pinch of salt to the sauce. Gently fold until evenly coated. Taste and adjust heat or salt as desired. Refrigerate briefly (5–10 minutes) if you prefer a slightly firmer mixture; otherwise keep chilled until assembly.

Prepare work station: place bamboo mat on clean surface and cover with plastic wrap. Have a small bowl of water nearby to wet your hands and the knife blade between cuts.

Place one nori sheet shiny side down on the wrapped bamboo mat. Wet hands and grab about 3/4 cup of sushi rice. Spread the rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice to seal the roll. Press rice gently—do not compress.

Arrange a line (about 3 tablespoons) of spicy tuna filling along the near edge of the rice, roughly centered horizontally. Add a few cucumber julienne strips and a couple of avocado slices alongside the tuna if using.

Using the mat, lift the near edge and roll forward, tucking the fillings in with your fingers and applying gentle even pressure to form a tight cylinder. Continue rolling until sealed; use the exposed nori strip to close the roll—moisten lightly with water if needed.

Repeat with remaining nori, rice, and filling to make 3–4 rolls total.

To slice: wet a very sharp knife, then slice each roll in half and then into 6–8 pieces (typical 8 pieces per roll) using a single smooth motion, wiping and rewetting the blade between cuts to keep clean edges.

Arrange spicy tuna pieces on a platter. Garnish with extra toasted sesame seeds, thinly sliced scallions, or a drizzle of chili oil if desired.

Serve immediately with soy sauce, pickled ginger, and wasabi on the side. Consume fresh the same day for best texture and flavor.